Recent Menu Changes to Victoria and Albert's

Monday, October 16th 2023 changes to Victoria and Albert's Dinner Menu

Queen Victoria's Roomdescriptionchanged from 10-course Prix Fixe Menu with French gueridon service $375 per guest. Wine Pairings are an additional cost and begin at $200 or $110 for zero proof. All wine pairings are priced per guest. Pricing does not include tax and gratuity.

Menu changes daily. Here is a sample menu:
Amuse Bouche Soft Poached Quail Egg with Galilee Caviar Chicken Liver Terrine Cauliflower Panna Cotta Porcini Mushroom Cappucino **********

Gulf Shrimp - with Heirloom Tomatoes with Charmoula sauce Michel Redde Sancerre "Les Tuilieres", Loire 2009

Cold "Smoked" Niman Lamb - with Fuji Apple and Curry Dressing Grans-Fassian Piesporter Kabinett Riesling, Mosel 2009

Alaskan Salmon - with Bamboo Rice and Soy Beans Kanbara "Bride of the Fox" Gofryakumangoku Junmai Ginijo, Nigata

Poulet Rouge - with Calamarata Pasta, Forest Mushrooms and Black Truffles Hartford Court Land's Edge Vineyards Pinot Noir, Sonoma Coast 2007

Minnesota Elk Tenderloin - with Braised Red Cabbage Tart Cerreto Rossana Dolcetto d'Alba, Piedmont 2010

Australian Kobe-style Beef - with Smoked Garlic Potato Purée Mollydooker The Maitre D'Cabernet Sauvignon, South Australia 2009

**********
Selection of Cheese from Our Trolley Quinta do Crasto Late Bottled Vintage Porto 2006

**********
Green Apple Baba - with Sour Cream Ice Cream
Peruvian Chocolate Cylinder - with Elder Flower Sauce Chocolate and Navan Bubble
"Celebes" Coffee, Tea, and Friandises - with Elder Flower Sauce Chocolate and Navan Bubble
to 10-course Prix Fixe Menu with French gueridon service $375 per guest. Wine Pairings are an additional cost and begin at $210 or $145 for zero proof. All wine pairings are priced per guest. Pricing does not include tax and gratuity.

Menu changes daily. Here is a sample menu:
Amuse Bouche Soft Poached Quail Egg with Galilee Caviar Chicken Liver Terrine Cauliflower Panna Cotta Porcini Mushroom Cappucino **********

Gulf Shrimp - with Heirloom Tomatoes with Charmoula sauce Michel Redde Sancerre "Les Tuilieres", Loire 2009

Cold "Smoked" Niman Lamb - with Fuji Apple and Curry Dressing Grans-Fassian Piesporter Kabinett Riesling, Mosel 2009

Alaskan Salmon - with Bamboo Rice and Soy Beans Kanbara "Bride of the Fox" Gofryakumangoku Junmai Ginijo, Nigata

Poulet Rouge - with Calamarata Pasta, Forest Mushrooms and Black Truffles Hartford Court Land's Edge Vineyards Pinot Noir, Sonoma Coast 2007

Minnesota Elk Tenderloin - with Braised Red Cabbage Tart Cerreto Rossana Dolcetto d'Alba, Piedmont 2010

Australian Kobe-style Beef - with Smoked Garlic Potato Purée Mollydooker The Maitre D'Cabernet Sauvignon, South Australia 2009

**********
Selection of Cheese from Our Trolley Quinta do Crasto Late Bottled Vintage Porto 2006

**********
Green Apple Baba - with Sour Cream Ice Cream
Peruvian Chocolate Cylinder - with Elder Flower Sauce Chocolate and Navan Bubble
"Celebes" Coffee, Tea, and Friandises - with Elder Flower Sauce Chocolate and Navan Bubble

Chef's Tabledescriptionchanged from 7-10 course Prix Fixe Menu $425 per guest. Wine Pairings begin at $200 or $110 for zero proof. Wine pairings pricing is per guest. Pricing does not include tax and gratuity.

Sample menu includes:
Amuse-Bouche- Citrus Cured Black Cod with Imperial Caviar
Galilee Osetra Caviar with Traditional Garnishes additional cost
Seared Duck Breast with Farro and Asian Pears
New Zealand Langoustine with Pickled Daikon and Avocado
John Dory with Poppy Seed and Lemon Ravioli
Wild Turbot with Toasted Capers and Preserved Lemon additional cost
Marcho Farms Veal with Black Truffles
Lamb Loin with Barley Porridge and Compressed Quince
Australian Kobe-Style Beef with Roasted Garlic Potatoes Miyazaki Japanese Beef additional cost
Selection of Cheese from the Market
Green "Apple" with Sour Cream Ice Cream
Peruvian Chocolate with Orange Milk Chocolate Gelato
Sulawesi Island Coffee by Joffrey's, Tea, and Friandises
to 7-10 course Prix Fixe Menu $425 per guest. Wine Pairings begin at $210 or $145 for zero proof. Wine pairings pricing is per guest. Pricing does not include tax and gratuity.

Sample menu includes:
Amuse-Bouche- Citrus Cured Black Cod with Imperial Caviar
Galilee Osetra Caviar with Traditional Garnishes additional cost
Seared Duck Breast with Farro and Asian Pears
New Zealand Langoustine with Pickled Daikon and Avocado
John Dory with Poppy Seed and Lemon Ravioli
Wild Turbot with Toasted Capers and Preserved Lemon additional cost
Marcho Farms Veal with Black Truffles
Lamb Loin with Barley Porridge and Compressed Quince
Australian Kobe-Style Beef with Roasted Garlic Potatoes Miyazaki Japanese Beef additional cost
Selection of Cheese from the Market
Green "Apple" with Sour Cream Ice Cream
Peruvian Chocolate with Orange Milk Chocolate Gelato
Sulawesi Island Coffee by Joffrey's, Tea, and Friandises

Friday, October 7th 2022 changes to Victoria and Albert's Dinner Menu

Victoria & Albert's Dining Roomdescriptionchanged from 7-course "Tasting Menu" Prix Fixe Menu Begins at $295 per Guest. Wine Pairings are additional and begin at $150 or $110 for zero proof. All wine pairings prices are per guest. Pricing does not include tax and gratuity.

Menu can change daily.

Here is a sample 7-course menu:

First Course/Amuse Bouche- Imperial Caviar with Alaskan King Crab

**********
First Course Enhancement- International Caviar Tasting (295.00) French Siberian Osetra ½-oz 143 or Full oz 285 / American Snake River White Sturgeon ½-oz 130 or Full oz 260 / Royal Belgium Platinum ½-oz or Full oz 235

**********
Second Course- New Zealand Langoustine with Passion Fruit Nuoc Cham

**********
Third Course- Glacier 51 Tooth Fish and Nantucket Scallops - with Dill and Potato Glass

**********
Third Course Enhancement- Wild Turbot- with toasted capers and preserved lemon $35 additional (subject to availability)

**********
Fourth Course- Maple-glazed Manchester Quail with Chestnut Gnocchi

**********
Fifth Course- Texas Wild Boar with Elote and 'Salsa Verde'

**********
Sixth Course- Australian Kobe-style Beef 'Steakhouse-style'-

**********
Sixth Course Enhancement- Miyazaki Japanese Beef $60

**********
Seventh Course- Selection of Cheese from the Market and Vanilla Gelato with Plum Compote and White Chocolate

**********
Dessert Course- Trinitario Chocolate Mousse and Avocado Gelato

**********
Non-Alcoholic Beverages- Sulawesi Island Coffee by Joffrey’s Tea, and Friandises

to 7-course "Tasting Menu" Prix Fixe Menu Begins at $295 per Guest. Wine Pairings are additional and begin at $150 or $110 for zero proof. All wine pairings prices are per guest. Pricing does not include tax and gratuity.

Menu can change daily.

A sample 7-course menu is listed below. Enhancements available throughout the meal at an additional cost.
Added Victoria & Albert's Dining Room- Beveragesto Menu Items
Added The Dining Roomto Victoria & Albert's Dining Room- BeveragesMenu Categories

Thursday, October 6th 2022 changes to Victoria and Albert's Dinner Menu

Removed Victoria & Albert's Dining Room- Dessert Coursefrom Menu Items
Removed Victoria & Albert's Dining Room- Dessert Course Vegetarianfrom Menu Items
Added Victoria & Albert's Dining Room- Dessert Courseto Menu Items
Added Victoria & Albert's Dining Room- Dessert Course Vegetarianto Menu Items
Added The Dining Roomto Victoria & Albert's Dining Room- Dessert CourseMenu Categories
Added to Image Types
Added Victoria & Albert's Dining Room- Dessert Courseto Menu Items
Added The Dining Roomto Victoria & Albert's Dining Room- Dessert Course VegetarianMenu Categories
Added to Image Types
Added Victoria & Albert's Dining Room- Dessert Courseto Menu Items
Added to Image Types
Added Victoria & Albert's Dining Room- Dessert Courseto Menu Items
Added to Image Types
Added Victoria & Albert's Dining Room- Dessert Courseto Menu Items
Added to Image Types
Added Victoria & Albert's Dining Room- Dessert Courseto Menu Items
Added to Image Types
Added Victoria & Albert's Dining Room- Dessert Courseto Menu Items
Added to Image Types
Added Victoria & Albert's Dining Room- Dessert Courseto Menu Items

Thursday, October 6th 2022 changes to Victoria and Albert's Dinner Menu

Added Victoria & Albert's Dining Room- Dessert Courseto Menu Items
Added Victoria & Albert's Dining Room- Dessert Course Vegetarianto Menu Items
Added The Dining Roomto Victoria & Albert's Dining Room- Dessert CourseMenu Categories
Added to Image Types
Added Victoria & Albert's Dining Room- Dessert Courseto Menu Items
Added The Dining Roomto Victoria & Albert's Dining Room- Dessert Course VegetarianMenu Categories
Added to Image Types
Added Victoria & Albert's Dining Room- Dessert Courseto Menu Items
Added to Image Types
Added Victoria & Albert's Dining Room- Dessert Courseto Menu Items
Added to Image Types
Added Victoria & Albert's Dining Room- Dessert Courseto Menu Items
Added to Image Types
Added Victoria & Albert's Dining Room- Dessert Courseto Menu Items
Added to Image Types
Added Victoria & Albert's Dining Room- Dessert Courseto Menu Items
Added to Image Types
Added Victoria & Albert's Dining Room- Dessert Courseto Menu Items

Thursday, October 6th 2022 changes to Victoria and Albert's Dinner Menu

Dinner Menunoteschanged from Menus change daily. Make special dietary requests at the time of your reservation and reconfirm the day before. NOTE: Victoria and Albert's no longer accepts the Tables in Wonderland program as of August 1, 2014.to Menus change daily. Make special dietary requests at the time of your reservation and reconfirm prior to dining. NOTE: Victoria and Albert's no longer accepts the Tables in Wonderland program as of August 1, 2014.
Victoria & Albert's Dining Room- Amuse Bouchedescriptionchanged from varies daily- past options include: Pink Pineapple, a Langoustine Tartelette, and a Cinco Jotas Iberico "Eclair"to Pink Pineapple, a Langoustine Tartelette, and a Cinco Jotas Iberico "Eclair"
Added Victoria & Albert's Dining Room- First Course- Cauliflower Panna Cottato Menu Items
Added Victoria & Albert's Dining Room- First Course Vegetarian - Roasted Beets in an Aerated Cloud Beet Foamto Menu Items
Added Victoria & Albert's Dining Room- Second Course- Danish HIramasa Fishto Menu Items
Added Victoria & Albert's Dining Room- Second Course Vegetarian - Heirloom Tomatoes, Gazpacho and 100-Year Balsamicto Menu Items
Added Victoria & Albert's Dining Room- Third Course - Glacier 51 Toothfish with Charred Mushroom and Sambalto Menu Items
Added Victoria & Albert's Dining Room- Third Course Vegetarian- Charred Mushroom, Bamboo Rice, and Sambalto Menu Items
Added Victoria & Albert's Dining Room- Fourth Course - Green Circle Chicken with Australian Black Truffle and Cornto Menu Items
Added Victoria & Albert's Dining Room- Fourth Course Vegetarian - Huitlacoche, Corn and Australian Black Truffleto Menu Items
Added Victoria & Albert's Dining Room- Fifth Course - Lamb served with Pickled Blueberries and Violet Mustardto Menu Items
Added Victoria & Albert's Dining Room- Fifth Course Vegetarian- Heirloom Beans with Potatoes and Turnipsto Menu Items
Added Victoria & Albert's Dining Room- Cheese Courseto Menu Items
Added Victoria & Albert's Dining Room- Cheese Course Vegetarianto Menu Items
Added The Dining Roomto Victoria & Albert's Dining Room- First Course- Cauliflower Panna CottaMenu Categories
Added to Image Types
Added Victoria & Albert's Dining Room- First Course- Cauliflower Panna Cottato Menu Items
Added The Dining Roomto Victoria & Albert's Dining Room- First Course Vegetarian - Roasted Beets in an Aerated Cloud Beet FoamMenu Categories
Added to Image Types
Added Victoria & Albert's Dining Room- First Course Vegetarian - Roasted Beets in an Aerated Cloud Beet Foamto Menu Items
Added The Dining Roomto Victoria & Albert's Dining Room- Second Course- Danish HIramasa FishMenu Categories
Added to Image Types
Added Victoria & Albert's Dining Room- Second Course- Danish HIramasa Fishto Menu Items
Added The Dining Roomto Victoria & Albert's Dining Room- Second Course Vegetarian - Heirloom Tomatoes, Gazpacho and 100-Year BalsamicMenu Categories
Added to Image Types
Added Victoria & Albert's Dining Room- Second Course Vegetarian - Heirloom Tomatoes, Gazpacho and 100-Year Balsamicto Menu Items
Added The Dining Roomto Victoria & Albert's Dining Room- Third Course - Glacier 51 Toothfish with Charred Mushroom and SambalMenu Categories
Added to Image Types
Added Victoria & Albert's Dining Room- Third Course - Glacier 51 Toothfish with Charred Mushroom and Sambalto Menu Items
Added The Dining Roomto Victoria & Albert's Dining Room- Third Course Vegetarian- Charred Mushroom, Bamboo Rice, and SambalMenu Categories
Added to Image Types
Added Victoria & Albert's Dining Room- Third Course Vegetarian- Charred Mushroom, Bamboo Rice, and Sambalto Menu Items
Added The Dining Roomto Victoria & Albert's Dining Room- Fourth Course - Green Circle Chicken with Australian Black Truffle and CornMenu Categories
Added to Image Types
Added Victoria & Albert's Dining Room- Fourth Course - Green Circle Chicken with Australian Black Truffle and Cornto Menu Items
Added The Dining Roomto Victoria & Albert's Dining Room- Fourth Course Vegetarian - Huitlacoche, Corn and Australian Black TruffleMenu Categories
Added to Image Types
Added Victoria & Albert's Dining Room- Fourth Course Vegetarian - Huitlacoche, Corn and Australian Black Truffleto Menu Items
Added The Dining Roomto Victoria & Albert's Dining Room- Fifth Course - Lamb served with Pickled Blueberries and Violet MustardMenu Categories
Added to Image Types
Added Victoria & Albert's Dining Room- Fifth Course - Lamb served with Pickled Blueberries and Violet Mustardto Menu Items
Added The Dining Roomto Victoria & Albert's Dining Room- Fifth Course Vegetarian- Heirloom Beans with Potatoes and TurnipsMenu Categories
Added to Image Types
Added Victoria & Albert's Dining Room- Fifth Course Vegetarian- Heirloom Beans with Potatoes and Turnipsto Menu Items
Added The Dining Roomto Victoria & Albert's Dining Room- Cheese CourseMenu Categories
Added to Image Types
Added Victoria & Albert's Dining Room- Cheese Courseto Menu Items
Added The Dining Roomto Victoria & Albert's Dining Room- Cheese Course VegetarianMenu Categories
Added to Image Types
Added Victoria & Albert's Dining Room- Cheese Course Vegetarianto Menu Items

Thursday, October 6th 2022 changes to Victoria and Albert's Dinner Menu

Added The Dining Roomto Victoria & Albert's Dining Room- Amuse BoucheMenu Categories
Added The Dining Roomto Victoria & Albert's Dining Room- Amuse Bouche VegetarianMenu Categories

Thursday, October 6th 2022 changes to Victoria and Albert's Dinner Menu

Victoria & Albert's Dining Roomdescriptionchanged from 7-course "Tasting Menu" Prix Fixe Menu Begins at $295 per Guest. Wine Pairings are additional and begin at $150 or $110 for zero proof. All wine pairings prices are per guest. Pricing does not include tax and gratuity.

Menu changes daily.

Here is a sample 7-course menu:

First Course/Amuse Bouche- Imperial Caviar with Alaskan King Crab

**********
First Course Enhancement- International Caviar Tasting (295.00) French Siberian Osetra ½-oz 143 or Full oz 285 / American Snake River White Sturgeon ½-oz 130 or Full oz 260 / Royal Belgium Platinum ½-oz or Full oz 235

**********
Second Course- New Zealand Langoustine with Passion Fruit Nuoc Cham

**********
Third Course- Glacier 51 Tooth Fish and Nantucket Scallops - with Dill and Potato Glass

**********
Third Course Enhancement- Wild Turbot- with toasted capers and preserved lemon $35 additional (subject to availability)

**********
Fourth Course- Maple-glazed Manchester Quail with Chestnut Gnocchi

**********
Fifth Course- Texas Wild Boar with Elote and 'Salsa Verde'

**********
Sixth Course- Australian Kobe-style Beef 'Steakhouse-style'-

**********
Sixth Course Enhancement- Miyazaki Japanese Beef $60

**********
Seventh Course- Selection of Cheese from the Market and Vanilla Gelato with Plum Compote and White Chocolate

**********
Dessert Course- Trinitario Chocolate Mousse and Avocado Gelato

**********
Non-Alcoholic Beverages- Sulawesi Island Coffee by Joffrey’s Tea, and Friandises

to 7-course "Tasting Menu" Prix Fixe Menu Begins at $295 per Guest. Wine Pairings are additional and begin at $150 or $110 for zero proof. All wine pairings prices are per guest. Pricing does not include tax and gratuity.

Menu can change daily.

Here is a sample 7-course menu:

First Course/Amuse Bouche- Imperial Caviar with Alaskan King Crab

**********
First Course Enhancement- International Caviar Tasting (295.00) French Siberian Osetra ½-oz 143 or Full oz 285 / American Snake River White Sturgeon ½-oz 130 or Full oz 260 / Royal Belgium Platinum ½-oz or Full oz 235

**********
Second Course- New Zealand Langoustine with Passion Fruit Nuoc Cham

**********
Third Course- Glacier 51 Tooth Fish and Nantucket Scallops - with Dill and Potato Glass

**********
Third Course Enhancement- Wild Turbot- with toasted capers and preserved lemon $35 additional (subject to availability)

**********
Fourth Course- Maple-glazed Manchester Quail with Chestnut Gnocchi

**********
Fifth Course- Texas Wild Boar with Elote and 'Salsa Verde'

**********
Sixth Course- Australian Kobe-style Beef 'Steakhouse-style'-

**********
Sixth Course Enhancement- Miyazaki Japanese Beef $60

**********
Seventh Course- Selection of Cheese from the Market and Vanilla Gelato with Plum Compote and White Chocolate

**********
Dessert Course- Trinitario Chocolate Mousse and Avocado Gelato

**********
Non-Alcoholic Beverages- Sulawesi Island Coffee by Joffrey’s Tea, and Friandises


Added Victoria & Albert's Dining Room- Amuse Boucheto Menu Items
Added Victoria & Albert's Dining Room- Amuse Bouche Vegetarianto Menu Items
Removed Otherfrom Victoria & Albert's Dining RoomMenu Categories
Added The Dining Roomto Victoria & Albert's Dining RoomMenu Categories
Removed Otherfrom Queen Victoria's RoomMenu Categories
Added Queen Victoria's Roomto Queen Victoria's RoomMenu Categories
Removed Otherfrom Chef's TableMenu Categories
Added Chef's Tableto Chef's TableMenu Categories
Added to Image Types
Added Victoria & Albert's Dining Room- Amuse Boucheto Menu Items
Added to Image Types
Added Victoria & Albert's Dining Room- Amuse Boucheto Menu Items
Added to Image Types
Added Victoria & Albert's Dining Room- Amuse Boucheto Menu Items
Added to Image Types
Added Victoria & Albert's Dining Room- Amuse Bouche Vegetarianto Menu Items
Added to Image Types
Added Victoria & Albert's Dining Room- Amuse Bouche Vegetarianto Menu Items

Tuesday, September 20th 2022 changes to Victoria and Albert's Dinner Menu

Victoria & Albert's Dining Roomdescriptionchanged from 7-course "Tasting Menu" Prix Fixe Menu $295 per Guest. Wine Pairings are additional and begin at $150 or $110 for zero proof. All wine pairings prices are per guest. Pricing does not include tax and gratuity.

Menu changes daily.

Here is a sample 7-course menu:

First Course/Amuse Bouche- Imperial Caviar with Alaskan King Crab

**********
First Course Enhancement- International Caviar Tasting (295.00) French Siberian Osetra ½-oz 143 or Full oz 285 / American Snake River White Sturgeon ½-oz 130 or Full oz 260 / Royal Belgium Platinum ½-oz or Full oz 235

**********
Second Course- New Zealand Langoustine with Passion Fruit Nuoc Cham

**********
Third Course- Glacier 51 Tooth Fish and Nantucket Scallops - with Dill and Potato Glass

**********
Third Course Enhancement- Wild Turbot- with toasted capers and preserved lemon $35 additional (subject to availability)

**********
Fourth Course- Maple-glazed Manchester Quail with Chestnut Gnocchi

**********
Fifth Course- Texas Wild Boar with Elote and 'Salsa Verde'

**********
Sixth Course- Australian Kobe-style Beef 'Steakhouse-style'-

**********
Sixth Course Enhancement- Miyazaki Japanese Beef $60

**********
Seventh Course- Selection of Cheese from the Market and Vanilla Gelato with Plum Compote and White Chocolate

**********
Dessert Course- Trinitario Chocolate Mousse and Avocado Gelato

**********
Non-Alcoholic Beverages- Sulawesi Island Coffee by Joffrey’s Tea, and Friandises

to 7-course "Tasting Menu" Prix Fixe Menu Begins at $295 per Guest. Wine Pairings are additional and begin at $150 or $110 for zero proof. All wine pairings prices are per guest. Pricing does not include tax and gratuity.

Menu changes daily.

Here is a sample 7-course menu:

First Course/Amuse Bouche- Imperial Caviar with Alaskan King Crab

**********
First Course Enhancement- International Caviar Tasting (295.00) French Siberian Osetra ½-oz 143 or Full oz 285 / American Snake River White Sturgeon ½-oz 130 or Full oz 260 / Royal Belgium Platinum ½-oz or Full oz 235

**********
Second Course- New Zealand Langoustine with Passion Fruit Nuoc Cham

**********
Third Course- Glacier 51 Tooth Fish and Nantucket Scallops - with Dill and Potato Glass

**********
Third Course Enhancement- Wild Turbot- with toasted capers and preserved lemon $35 additional (subject to availability)

**********
Fourth Course- Maple-glazed Manchester Quail with Chestnut Gnocchi

**********
Fifth Course- Texas Wild Boar with Elote and 'Salsa Verde'

**********
Sixth Course- Australian Kobe-style Beef 'Steakhouse-style'-

**********
Sixth Course Enhancement- Miyazaki Japanese Beef $60

**********
Seventh Course- Selection of Cheese from the Market and Vanilla Gelato with Plum Compote and White Chocolate

**********
Dessert Course- Trinitario Chocolate Mousse and Avocado Gelato

**********
Non-Alcoholic Beverages- Sulawesi Island Coffee by Joffrey’s Tea, and Friandises


Chef's Tabledescriptionchanged from 7-10 course Prix Fixe Menu $350 per guest. Wine Pairings begin at $200 or $110 for zero proof. Wine pairings pricing is per guest. Pricing does not include tax and gratuity.

Sample menu from Nov 2017 includes:
Amuse-Bouche- Citrus Cured Black Cod with Imperial Caviar
Galilee Osetra Caviar with Traditional Garnishes additional $105.00 1/2 oz, $210.00 1 oz
Seared Duck Breast with Farro and Asian Pears
New Zealand Langoustine with Pickled Daikon and Avocado
John Dory with Poppy Seed and Lemon Ravioli
Wild Turbot with Toasted Capers and Preserved Lemon additional $35.00
Marcho Farms Veal with Black Truffles
Lamb Loin with Barley Porridge and Compressed Quince
Australian Kobe-Style Beef with Roasted Garlic Potatoes Miyazaki Japanese Beef additional $55.00
Selection of Cheese from the Market
Green "Apple" with Sour Cream Ice Cream
Peruvian Chocolate with Orange Milk Chocolate Gelato
Sulawesi Island Coffee by Joffrey's, Tea, and Friandises
to 7-10 course Prix Fixe Menu $425 per guest. Wine Pairings begin at $200 or $110 for zero proof. Wine pairings pricing is per guest. Pricing does not include tax and gratuity.

Sample menu includes:
Amuse-Bouche- Citrus Cured Black Cod with Imperial Caviar
Galilee Osetra Caviar with Traditional Garnishes additional cost
Seared Duck Breast with Farro and Asian Pears
New Zealand Langoustine with Pickled Daikon and Avocado
John Dory with Poppy Seed and Lemon Ravioli
Wild Turbot with Toasted Capers and Preserved Lemon additional cost
Marcho Farms Veal with Black Truffles
Lamb Loin with Barley Porridge and Compressed Quince
Australian Kobe-Style Beef with Roasted Garlic Potatoes Miyazaki Japanese Beef additional cost
Selection of Cheese from the Market
Green "Apple" with Sour Cream Ice Cream
Peruvian Chocolate with Orange Milk Chocolate Gelato
Sulawesi Island Coffee by Joffrey's, Tea, and Friandises

Removed Victoria & Albert's Dining Roomfrom Menu Items

Monday, June 13th 2022 changes to Victoria and Albert's Dinner Menu

Victoria & Albert's Dining Roomdescriptionchanged from 7-course "Tasting Menu" Prix Fixe Menu $185 per Guest ($250 with wine pairings). Pricing does not include tax and gratuity.

Menu changes daily.

Here is a sample 7-course menu:

First Course/Amuse Bouche- Imperial Caviar with Alaskan King Crab

**********
First Course Enhancement- International Caviar Tasting (295.00) French Siberian Osetra ½-oz 143 or Full oz 285 / American Snake River White Sturgeon ½-oz 130 or Full oz 260 / Royal Belgium Platinum ½-oz or Full oz 235

**********
Second Course- New Zealand Langoustine with Passion Fruit Nuoc Cham

**********
Third Course- Glacier 51 Tooth Fish and Nantucket Scallops - with Dill and Potato Glass

**********
Third Course Enhancement- Wild Turbot- with toasted capers and preserved lemon $35 additional (subject to availability)

**********
Fourth Course- Maple-glazed Manchester Quail with Chestnut Gnocchi

**********
Fifth Course- Texas Wild Boar with Elote and 'Salsa Verde'

**********
Sixth Course- Australian Kobe-style Beef 'Steakhouse-style'-

**********
Sixth Course Enhancement- Miyazaki Japanese Beef $60

**********
Seventh Course- Selection of Cheese from the Market and Vanilla Gelato with Plum Compote and White Chocolate

**********
Dessert Course- Trinitario Chocolate Mousse and Avocado Gelato

**********
Non-Alcoholic Beverages- Sulawesi Island Coffee by Joffrey’s Tea, and Friandises

to 7-course "Tasting Menu" Prix Fixe Menu $295 per Guest. Wine Pairings are additional and begin at $150 or $110 for zero proof. All wine pairings prices are per guest. Pricing does not include tax and gratuity.

Menu changes daily.

Here is a sample 7-course menu:

First Course/Amuse Bouche- Imperial Caviar with Alaskan King Crab

**********
First Course Enhancement- International Caviar Tasting (295.00) French Siberian Osetra ½-oz 143 or Full oz 285 / American Snake River White Sturgeon ½-oz 130 or Full oz 260 / Royal Belgium Platinum ½-oz or Full oz 235

**********
Second Course- New Zealand Langoustine with Passion Fruit Nuoc Cham

**********
Third Course- Glacier 51 Tooth Fish and Nantucket Scallops - with Dill and Potato Glass

**********
Third Course Enhancement- Wild Turbot- with toasted capers and preserved lemon $35 additional (subject to availability)

**********
Fourth Course- Maple-glazed Manchester Quail with Chestnut Gnocchi

**********
Fifth Course- Texas Wild Boar with Elote and 'Salsa Verde'

**********
Sixth Course- Australian Kobe-style Beef 'Steakhouse-style'-

**********
Sixth Course Enhancement- Miyazaki Japanese Beef $60

**********
Seventh Course- Selection of Cheese from the Market and Vanilla Gelato with Plum Compote and White Chocolate

**********
Dessert Course- Trinitario Chocolate Mousse and Avocado Gelato

**********
Non-Alcoholic Beverages- Sulawesi Island Coffee by Joffrey’s Tea, and Friandises


Queen Victoria's Roomdescriptionchanged from 10-course Prix Fixe Menu with French gueridon service $235 per guest ($340-$385 with wine pairings). Pricing does not include tax and gratuity.

Menu changes daily. Here is a sample menu:
Amuse Bouche Soft Poached Quail Egg with Galilee Caviar Chicken Liver Terrine Cauliflower Panna Cotta Porcini Mushroom Cappucino **********

Gulf Shrimp - with Heirloom Tomatoes with Charmoula sauce Michel Redde Sancerre "Les Tuilieres", Loire 2009

Cold "Smoked" Niman Lamb - with Fuji Apple and Curry Dressing Grans-Fassian Piesporter Kabinett Riesling, Mosel 2009

Alaskan Salmon - with Bamboo Rice and Soy Beans Kanbara "Bride of the Fox" Gofryakumangoku Junmai Ginijo, Nigata

Poulet Rouge - with Calamarata Pasta, Forest Mushrooms and Black Truffles Hartford Court Land's Edge Vineyards Pinot Noir, Sonoma Coast 2007

Minnesota Elk Tenderloin - with Braised Red Cabbage Tart Cerreto Rossana Dolcetto d'Alba, Piedmont 2010

Australian Kobe-style Beef - with Smoked Garlic Potato Purée Mollydooker The Maitre D'Cabernet Sauvignon, South Australia 2009

**********
Selection of Cheese from Our Trolley Quinta do Crasto Late Bottled Vintage Porto 2006

**********
Green Apple Baba - with Sour Cream Ice Cream
Peruvian Chocolate Cylinder - with Elder Flower Sauce Chocolate and Navan Bubble
"Celebes" Coffee, Tea, and Friandises - with Elder Flower Sauce Chocolate and Navan Bubble
to 10-course Prix Fixe Menu with French gueridon service $375 per guest. Wine Pairings are an additional cost and begin at $200 or $110 for zero proof. All wine pairings are priced per guest. Pricing does not include tax and gratuity.

Menu changes daily. Here is a sample menu:
Amuse Bouche Soft Poached Quail Egg with Galilee Caviar Chicken Liver Terrine Cauliflower Panna Cotta Porcini Mushroom Cappucino **********

Gulf Shrimp - with Heirloom Tomatoes with Charmoula sauce Michel Redde Sancerre "Les Tuilieres", Loire 2009

Cold "Smoked" Niman Lamb - with Fuji Apple and Curry Dressing Grans-Fassian Piesporter Kabinett Riesling, Mosel 2009

Alaskan Salmon - with Bamboo Rice and Soy Beans Kanbara "Bride of the Fox" Gofryakumangoku Junmai Ginijo, Nigata

Poulet Rouge - with Calamarata Pasta, Forest Mushrooms and Black Truffles Hartford Court Land's Edge Vineyards Pinot Noir, Sonoma Coast 2007

Minnesota Elk Tenderloin - with Braised Red Cabbage Tart Cerreto Rossana Dolcetto d'Alba, Piedmont 2010

Australian Kobe-style Beef - with Smoked Garlic Potato Purée Mollydooker The Maitre D'Cabernet Sauvignon, South Australia 2009

**********
Selection of Cheese from Our Trolley Quinta do Crasto Late Bottled Vintage Porto 2006

**********
Green Apple Baba - with Sour Cream Ice Cream
Peruvian Chocolate Cylinder - with Elder Flower Sauce Chocolate and Navan Bubble
"Celebes" Coffee, Tea, and Friandises - with Elder Flower Sauce Chocolate and Navan Bubble

Chef's Tabledescriptionchanged from 7-10 course Prix Fixe Menu $250 per guest ($355-$400 with wine pairings). Pricing does not include tax and gratuity.

Sample menu from Nov 2017 includes:
Amuse-Bouche- Citrus Cured Black Cod with Imperial Caviar
Galilee Osetra Caviar with Traditional Garnishes additional $105.00 1/2 oz, $210.00 1 oz
Seared Duck Breast with Farro and Asian Pears
New Zealand Langoustine with Pickled Daikon and Avocado
John Dory with Poppy Seed and Lemon Ravioli
Wild Turbot with Toasted Capers and Preserved Lemon additional $35.00
Marcho Farms Veal with Black Truffles
Lamb Loin with Barley Porridge and Compressed Quince
Australian Kobe-Style Beef with Roasted Garlic Potatoes Miyazaki Japanese Beef additional $55.00
Selection of Cheese from the Market
Green "Apple" with Sour Cream Ice Cream
Peruvian Chocolate with Orange Milk Chocolate Gelato
Sulawesi Island Coffee by Joffrey's, Tea, and Friandises
to 7-10 course Prix Fixe Menu $350 per guest. Wine Pairings begin at $200 or $110 for zero proof. Wine pairings pricing is per guest. Pricing does not include tax and gratuity.

Sample menu from Nov 2017 includes:
Amuse-Bouche- Citrus Cured Black Cod with Imperial Caviar
Galilee Osetra Caviar with Traditional Garnishes additional $105.00 1/2 oz, $210.00 1 oz
Seared Duck Breast with Farro and Asian Pears
New Zealand Langoustine with Pickled Daikon and Avocado
John Dory with Poppy Seed and Lemon Ravioli
Wild Turbot with Toasted Capers and Preserved Lemon additional $35.00
Marcho Farms Veal with Black Truffles
Lamb Loin with Barley Porridge and Compressed Quince
Australian Kobe-Style Beef with Roasted Garlic Potatoes Miyazaki Japanese Beef additional $55.00
Selection of Cheese from the Market
Green "Apple" with Sour Cream Ice Cream
Peruvian Chocolate with Orange Milk Chocolate Gelato
Sulawesi Island Coffee by Joffrey's, Tea, and Friandises